1 T olive oil
3 (15 oz.) cans cannellini beans, undrained and divided*
1 (32 oz.) box chicken broth
1 (4 oz.) pkg. Knorr vegetable soup mix
30-40 precooked, frozen meatballs**
2 cans diced tomatoes with basil, oregano and garlic
1/2 tsp. crushed red pepper
8 oz. uncooked rotini pasta
1 (10 oz.) bag spinach, torn
garnish: freshly grated Parmesan cheese
Saute garlic in olive oil over medium-high heat for 1 minute. Stir in two cans of beans and chicken broth; bring to a boil.
Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes and red pepper; return to a boil. Add rotini and cook, stirring often, 15 minutes. (I added sliced zucchini as well.) Stir in remaining can of beans and torn spinach; cook five more minutes.
Serve with bread and green salad. Serves 8+
From Southern Living magazine.
*I substituted a can of kidney beans for one of the cannellini cans just to add more color.
**Home made meatballs would be healthier, but the frozen makes this a quick and simple meal. The recipe called for 60 meatballs--I can't imagine that many! I used a family size package from HEB that had roughly 38-40 meatballs.
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